Tacos. The perfect week end meal. Adaptable to every person at your table with a near endless array of toppings and methods to eat your fill. We’ve got a handful of taco recipes in our house: vegetarian, grilled chicken, fish, steak and sweet potato, etc.; however, these beef and bean tacos are an easy favorite. I love that they can be for a vegetarian (hold the beef) or meat-lover (hold the beans) alike and that the preparation is mostly chopping, heating, and a quick sauté.
Favorite sides for these tacos include fresh fruit, mexican-style corn (google it!), or simply nothing at all as they are quite good and filling on their own. Enjoy!
Friday Night Tacos
Adapted from Every Day Food, September 2012 issue
1 lb. ground beef (80% lean)
1 small onion, diced
3 cloves garlic, minced
1/2 a 6 once can of tomato paste
1/4 t red pepper flakes
4 t chili powder
splash red wine
Black Bean Filling:
2 cans no salt added black beans
3 cloves garlic
1 t oregano
your favorite tortilla chips
corn tortillas (soft tacos)
romaine lettuce, roughly chopped
cherry tomatoes, halved
fresh corn, cut off the cobb
1-2 jalapeños, seeded and chopped
shredded cheese (our favorite is white cheddar)
your favorite salsa
scallions, white portion removed and diced
In a medium skillet, sauté the beef until it crumbles. Do not drain. Add onion, garlic, tomato paste and spices (through chili powder) and cook until onions are tender. Turn on low and add a splash of red wine to keep your beef mixture moist.
In a small pot, combine all ingredients in black bean filling. Bring to a boil then let simmer until ready to serve.
Chop/prepare all other ingredients for serving.
Set out all ingredients and allow each individual to create their own dish. My personal favorite is a taco salad with lettuce and broken tortilla chips as the base, while my husband prefers the overflowing soft tacos with all the ingredients inside.